I just finished reading the entire thread. Wow! Such incredible generosity and incredible patience by
@ajdelange! The amount of time he took to explain the primer so thoroughly, as well as the number of times he had to repeat himself to those not taking the time to read the thread is truly astounding. Thank you! This approach to brewing is a godsend, especially to those with difficult source water.
It's unfortunate that the first post could not be edited, as many of the repeat questions had to do with a revision of this post. For those of you just coming to this thread, I have extracted the key portion from the first post and edited it (bolded text) to the way I think
@ajdelange intended. Please correct me if I'm wrong:
Baseline: Add
1/2 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.
Deviate from the baseline as follows:
For soft water beers (i.e Pils, Helles).
Use 1/4 tsp of calcium chloride and increase the sauermalz to 3%
For beers that use roast malt (Stout, porter): Skip the sauermalz.
For British beers:
Use 1/2 tsp gypsum as well as
1 tsp calcium chloride
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum
(i.e. 2 tsp calcium chloride and 1 tsp gypsum).